Chicken Bacon Ranch Sausage

This chicken bacon sausage is some of the best sausage we have ever made. It is very rare that everyone in the family loves a recipe, but this is definitely one of them. Even if you are not a sausage person, you can take the mix and not stuff it into casings. Take the bulk mix and make some of the best chicken burgers as well.

If you are looking to make more or less, just multiply or divide and determine your exact needs. This recipe makes 5 lbs. Links will take you to the products we used.

Ingredients Needed

• 3 1/2 lbs of chicken thighs (deboned, reserving skin)
• 4 chicken thigh skins
• 1 1/2 lbs of boneless skinless chicken breast
• 1 lb thick cut bacon
• 1/2 lb High Temp Mozzarella Cheese
• 2 - 1 oz packets of Hidden Valley Ranch seasoning or 2 oz Bulk Ranch
• 7 grams or .25 oz of black pepper
• 6 grams or .21 oz of granulated garlic
• 15 grams or .52 oz of kosher salt
• 40 grams or 1.41 oz of non-fat milk powder
• 1–14 oz can of low sodium chicken broth
• 1 package of 32–35 mm hog casings or equivalent

Directions

1. Cut chicken into chunks that fit in your grinder.
2. On a cookie sheet, spread out chicken and roll up skins. Place tray in freezer for 30–45 min to get slightly frozen again.
3. Spread bacon on a sheet pan and cook in 400°F oven for 20–25 min or until slightly crispy.
4. Break or chop bacon into 1/4" x 1/4" pieces.
5. Remove chicken from freezer and cut skins (still rolled) into chunks.
6. Grind chicken once, mixing all three types as you go. Use a small plate in grinder (we used 4mm holes).
7. In a bowl, add ranch, pepper, garlic, salt, and milk powder. Whisk together.
8. Add seasoning mixture 1/4 at a time while mixing thoroughly.
9. Mix by hand or in meat mixer for 3 minutes after seasoning is fully added.
10. Fold in the bacon pieces.
11. Add the cheese and fold it in.
12. Add 1/2 (7 oz) of the chicken broth.
13. Mix for several minutes until protein extraction is achieved (the mix should stick when pressed into your palm and held upside down).
14. Make a test patty, cook it, and taste to adjust seasoning.
15. Link sausages or vac seal loose sausage into portions.
16. If linking, refrigerate links uncovered overnight to dry the exterior for a better bite.
17. If vac sealing, freeze links on a wax paper–lined tray until firm, then seal to avoid compression.

Video Recipe Below!

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